So I got this molcajete a few weeks ago. I cured and seasoned it over a couple days. So today I decided to make fire roasted salsa and chicken enchiladas for dinner. Had the daughter, son in law and grandson over for dinner. No pics of enchiladas but they were delicious. For my first time using a molcajete the salsa was awesome. Roma tomatoes few cloves of garlic, jalapenos, serranos, tomatillos, onions and I even threw in some red bell pepper. I roasted everything over the fire then ground it up in the molcajete.

Yes there really is a difference between this and a blender. Grinding the ingredients in that lava rock really gets all the oil and juices out of the ingredients. Fabulous flavor! I'm looking forward to getting a lot more use out of this.

It looks like goat vomit but I'm guessing your concoction tastes great.

quote:

Originally posted by parabellum:
It looks like goat vomit but I'm guessing your concoction tastes great.

My picture taking leaves much to be desired it didn't look quite that bad. But yes the flavor was phenomenal.

LOL, Para! You are too funny.

Can you explain the seasoning process? I had no idea that this needed to be done.

Eye of the beholder and all that....looks absolutely delicious to me.

Been using a molcajete for years ... and love it !

Took me a long time (watching movies) using rice to grind the molcajete down to where I was happy, and then the seasoning process.

I love mine as well. What a difference in homemade guacamole!

I've lived in Texas on and off for the past 25 years, and I don't recall ever hearing of molcajete until yesterday. Weird that it came up 2 days in a row.

Did you get the molcajete idea from a ArnieTex YouTube video? I watched his Carne Guisada video yesterday and that's where I heard it.

BTW, the salsa looks delicious.

quote:

Originally posted by old dino:
Been using a molcajete for years ... and love it !

Took me a long time (watching movies) using rice to grind the molcajete down to where I was happy, and then the seasoning process.

I did the rice/salt grinding about a half dozen times and then crushed garlic, cumin, black pepper corns and salt into a paste and spread it all around the inside of the molcajete and let it sit for a few hours and then rinse and repeat that process three more times. I rinsed mine out last night and ground more salt into it this morning. It smells fantastic it really held the smoky aroma from the salsa. Going to be doing something similar to this soon.

quote:

Originally posted by tatortodd:
I've lived in Texas on and off for the past 25 years, and I don't recall ever hearing of molcajete until yesterday. Weird that it came up 2 days in a row.

Did you get the molcajete idea from a ArnieTex YouTube video? I watched his Carne Guisada video yesterday and that's where I heard it.

BTW, the salsa looks delicious.

I had heard of mortar and pestles before and have owned one for years but never heard of this molcajete thing. I'm attracted to rustic style cooking. Cast iron, clay pots etc. I searched Etsy for "rustic cooking" and came across them. Watched a couple You Tube vids and bought one. I think it's going to be one of those why didn't I do this a long time ago things!

Mole-ka-HET-a

Ya gotta put some spit in that accented syllable

quote:

Originally posted by tatortodd:
I've lived in Texas on and off for the past 25 years, and I don't recall ever hearing of molcajete until yesterday. Weird that it came up 2 days in a row.

Did you get the molcajete idea from a ArnieTex YouTube video? I watched his Carne Guisada video yesterday and that's where I heard it.

BTW, the salsa looks delicious.

There's a Mexican restaurant called Pancho And Lefty's in Kona Hawaii that's been serving it for a long time.

https://panchoandleftyskona.com/